Beet Pickled Eggs
4 pounds Fresh young small beets
1 cup Granulated sugar
1 cup Brown sugar
2 cups Water
2 cups Cider vinegar
3 Bay leaves
2 teaspoons Mustard seed
1 1/2 teaspoons Salt
1 teaspoon Ground cinnamon
1 teaspoon Whole allspice
1/2 teaspoon Ground cloves
1/2 teaspoon Ground allspice
1/2 teaspoon Celery seed
1 small doz peeled and cooled hard-cooked eggs
Wash the beets; place in a large saucepan with water to cover and bring to a boil; reduce heat and simmer for 45 minutes to 1 hour, or until tender.
Drain and cover with cold water; trim off the tops and roots and slip off the skins. Divide between 2 widemouthed quart jars.
In a large saucepan, combine the rest of the ingredients except the eggs.
Simmer, covered, for 10 minutes. Divide liquid between the 2 jars and allow to cool completely. Add the eggs to the cold beet mixture and refrigerate for 2 days.
NOTE: If you add eggs to the hot liquid, you get a very rubbery, practically inedible egg.